Best Fudgy Keto Brownies

You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto!

The good, the best, and the fudgy keto brownies!

These brownies represent the shapes of chocolate I adore the most … Forget all of the vanilla craziness I stress about in some of the other recipes. This is the one recipe in which chocolate absolutely wins. The brownies are the fudgy type – a bit crunchy on the outside and soft in the middle. Also a little crumbly, and that’s the way we like them! Actually, I can’t stress enough how much I love them. Let me just admit that I really need to put a lot of effort into not eating the whole batch at once …

But first things first. Let us start by going back to history to find out where all this brownie-mania started.

MY LATEST VIDEOS

MY LATEST VIDEOS

First brownie recipe

Brownie recipe, at least the first one as we know the dessert today, dates back to the late 19th century. A story suggests that brownies were invented in Palmer House (Chicago).

Palmer House is now a timeless Chicago Hotel with historic charm. But back in the 19th century, this was a birthplace of brownies. Did you know that nowadays we still celebrate National Brownies day on every December 8th? We should all pay our respects and visit Palmer House for the occasion, right?

Classic Brownie recipe

For a classic brownie recipe as we know the dessert today, one only needs butter, sugar, chocolate, eggs, and flour. Chocolate should be bitter to present the distinctive brownie flavor.

But “classic” is not a synonym for the first ever recipe. If we dig deeper into the history of baking, we can find the first recipe for “brownies” in Boston Cooking School Cook Book from 1896, written by famous Fannie Merritt Farmer. If you fancy an updated version of her books, head to Amazon.

According to Fannie’s Brownies recipe, one should use 1/3 cup of butter, 1/3 cup of powdered sugar, 1/3 cup molasses, 1 well-beaten egg, 7/8 cup flour and 1 cup pecans. Instructions are very straightforward as well. Mix ingredients in order given. Bake in small, shallow fancy cake tins, garnishing top of each cake with one-half pecan.

But wait a minute! There is no chocolate in this brownies recipe! What kind of blasphemy is this?!

Back to brownies now. A few years after Fannie’s recipe chocolate was added into brownies. Huh! What a relief!

But should brownies be fudgy, chewy or cakey? It depends. There are plenty of brownies recipes out there. From Apple brownies, Butterscotch brownies, Caramel Brownies, Creme Cheese Brownies, German Chocolate Brownies, Peanut Butter Brownies, Shortbread Brownies and everything in between that one can think of.

Every best brownie recipe starts with a basic easy brownie recipe. This is your starting point. And then you slowly improve it by adding (or removing) ingredients, baking at different temperatures, changing the mixing procedure, and replacing ingredients like sugar and flour if you follow a low-carb diet or keto diet.

How to make brownies from scratch?

Brownies are easy and fun to make. Kids love them! For an easy brownie recipe, one should use butter, chocolate, sugar, eggs, and flour. To upgrade this, you can add cocoa powder, a pinch of fine salt (salt is chocolate’s best friend) and maybe some vanilla. Mix everything and bake in the preheated oven at 350 degrees F in a metal square pan for maybe 20 minutes (depends on the size of the pan), or until a toothpick entered in the center comes out with moist crumbs. And don’t forget to cool the batch down before slicing. Yes, this is always the hardest part.

Baking brownies is an easy and fun thing to do. But what to do, when you try to eat low-carb or even keto, and have a sweet tooth?

My Sweet Keto has a solution for you! And what kind! We present you, by far, our most popular recipe in years. Our flourless fudgy keto brownies with less than 1.5 gram of net carb! Beat that! And you can choose between classic keto brownies and fudgy keto brownies. Actually, you get fudginess in both if you don’t bake for too long. Too much chocolate? Try our Cacao Keto blondies!

In just 30 minutes you can enjoy your best keto brownies ever and still remain in ketosis!

The keto brownie recipe

The chocolate I use in this recipe is not just any chocolate. It’s dark Belgian, 85% cocoa, and it has no sugar added, only stevia and erythritol. Most of the carbs inside are fiber and polyols. If you can’t get hold of it, I’m sure some other variant of dark no-sugar chocolate will do the job. But do choose the chocolate you like! If you don’t like the chocolate itself, chances are, the brownies are not going to be the best you’ve had since the chocolate is pretty much the main ingredient.

Anyways, what are you waiting for, this is the recipe you should’ve tried last weekend!

When done, why not top the brownies with this chocolate mousse, and go a little bit over the edge in this sweet low-carb indulgence. I’m sure you can find a good reason for pampering yourself a bit (well, a lot).

A note: When I found myself in a short budget situation, I used hemp seed flour instead of relatively expensive almond flour and found the brownies equally delicious. What is more, cutting back on the flour a bit results in even fudgier brownies. Drool … 😉

UPDATE, August 2018:

Classic fudgy keto brownies recipe

It is always fun realizing how different people around the world interpret “cakey” and “fudgy” differently. While this recipe has been extremely popular for a long time now, some users find the fudgy keto brownies not fudgy enough. To address this, I first reduced the baking time of the classic brownie recipe version to 15 minutes. This should result in moist, fudgy, yet also a bit cakey brownies when you use an 8 x 8-inch (or similar size) pan and bake on the middle rack of the oven.

I have anyways decided to make another, the fudgiest, version of the fudgy keto brownies recipe, though. Choose your favorite and let me know which one you prefer!

The fudgiest fudgy keto brownies recipe

This one uses all the same ingredients as the classic recipe, but it omits the flour and baking powder completely. You can imagine that these brownies will hardly ever be more chocolatey!

Below you will find the ingredients for both versions listed separately because they use a bit different ratios. Again, it is very important to use the chocolate you love because it is going to be pretty much the main ingredient in the recipe!

Put butter, coconut oil, and chocolate in a microwave-safe bowl. Let them melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until uniform. Set aside to cool.

Using an electric mixer, mix the eggs, erythritol, vanilla extract, and salt. Mix on high for at least 3 minutes. Btw, salt brings the best out of chocolate in chocolate desserts.

Carefully whisk in the chocolate mixture until just combined.

Omit this step for the fudgiest brownies! In a small bowl, sift and stir almond flour and baking powder.

Omit this step for the fudgiest brownies as well Now carefully mix the flour into the egg-chocolate mixture until just combined. Do not use an electric mixer in this step!

Pour the mixture into the prepared baking pan and spread it out evenly using a spatula.

Sprinkle with crushed walnuts and/or some chopped chocolate if you wish. You can skip this step, or use any other type of nuts or peanuts. I think the crunchiness of the nuts is a very special effect, though!

Put in the oven and bake for 15 to a max. 20 minutes (the less the fudgier). When a toothpick is inserted in the center, it shouldn’t come out clean. You want the brownies to stay sticky in the middle, but the outside should already be kind of crunchy. Don’t over-bake.

BTW, I've come across an excellent tip suggesting to bake brownies on the top rack. This way they are less likely to get dry while baking.

When done baking, take the whole batch out of the pan, together with the parchment paper, and let cool down. When cooled, cut into 20 equal size brownies. Enjoy!

Nutritional and medical disclaimer

Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes are estimates. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

I made both the classic and fidget brownies. They were delicious… huge hit with the family. I personally liked the classic ones better. Others ones were too rich for me. Also I used xylitol instead of erythoral.

Hi, Mona. It is difficult to say that anything would replace eggs efficiently enough in this recipe and still remain keto-friendly. There is a vegan recipe here (https://www.mysweetketo.com/recipe/delicious-vegan-keto-cupcakes/) that uses avocado. You can follow this one to make brownies but the egg-free version tends to be crumblier.

Mona, I’ve used ground flaxseed as a an egg substitute. I’ve never used it to replace all the eggs in a recipe but I sometimes replace up to half of the eggs that are called for in a recipe. It doesn’t bind or stiffen like an egg but it does make recipes more moist like oil or an egg yolk.

Mix 1 Tablespoon of ground flaxseed with 2 1/2 water and allow it to thicken naturally before adding it to the recipe.

If you are trying to replace all 4 of the eggs the brownies may be more dry as this recipe does not replace an entire egg. I’m still experimenting with this but I would try using 5 or 6 tablespoons of flaxseed, a little less flour, and/or a shorter baking time.

Thank you so much for sharing! Just made this – hubs and I have been craving something chocolate! These did NOT dissapoint. I followed the recipe except put them in cupcake tins! They were perfectly delicious and such a nice treat!

Hi! I just made this and it was really good however when I whisk all ingredients it was really thick. I thought it would be as in the pictures like more liquid. What might I did wrong? Btw I made for 10 serving with coconut flour but I used half of what is written for almond flour.

Hi, Alyena. It is really hard to tell from here. 🙂 Might be that your coconut flour absorbed too much of the liquid ingredients. I always advise that people try making these brownies even with no flour at all, and if using any, almond flour is a better option. No-flour brownies will be fudgier.

NOW foods has 1&2.5 lb bags of ERYTHRITOL Organic/ NonGMO: the cheapest sugar alcohol ,sweetener in the market. XYLITOL is also a sugar Alcohol but causes a lot of intestinal upset with more than a very small amount. (a few teaspoons) ERYTHRITOL does Not get digested/ passes out of body via urine therefore is easier on GI system in Brownie quanties. ERYTHRITOL =70% as sweet as white sugar so add30%more. Grinding it up to powder will make it dissolve more readily. Also, adding Erythritol first to coconut oil will be more successful as it dissolves in warm fat more readily. SWANSONVITAMINS.COM carries both sizes ERYTHRITOL ,better price than local stores and often has sales. In baking, it is often suggested to combine with another sweetener for best taste. (I use Coconut Sugar: GI 35 ) PLEASE don’t use Sucrose or Aspartamine because these artificial sweeteners have been found to have all kinds of pernicious effects. Erythritol and xylitol or anything ending in tol are naturally occurring substances in produce but the commercial versions are cultured on birch or NON GMO Corn. Erythritol is the best safest and has no nasty aftertaste.

How fudgy are these brownies? Pics make them look more cake like rather than fudgy. I’ve made many Keto brownie recipes, but hated all of them because they were too dry and not fudgy. I don’t want a crumbly or crunchy brownie; I want soft and fudgy. Plus, these have half the chocolate of another recipe I made which had the best chocolate flavor out of all of the brownies I have tried, but they were extremely dry. So, what are your thoughts about this recipe? (Be careful when making these brownies. Some ingredients listed on the first web screen after a search were diff. than the ones listed in the actual recipe.)

I don’t understand the language on the site you provided but this looks mostly erythritol with probably some stevia in it to make it as sweet as sugar. Those are sugar alcohols alright and you shouldn’t worry about consuming those in moderate amounts. Most of the erythritol doesn’t count into total carbs. So, yes, feel free to use this sweetener instead of erythritol but be careful with dosing – it might a bit be sweeter.

These are pretty good, moist for sure. I baked them for 25 mins and the centre of the pan was still quite jiggly. Taste good, maybe a little on the bitter side but still good. 2 weeks into my keto diet and these are amazeballs at curing my brownie cravings. Well done darling!!! Thank you!

Amazing! I was very sceptical but I’m literally eating it now and it’s like a “normal” cake! Thanks for sharing. Also, I didn’t use any sweetener at all, still tastes great – could be the cream I’ve put on top that helps 🙂